Orange Fresh Produce Inventory Traceability Software:

Orange Fresh Produce Inventory Traceability Software for accurate order filling & production

View Fresh Produce Inventory Traceability Software Specifications.

Orange packing systems: 

One of the primary aims of a packaging system is to protect the fresh orange product from microbial spoilage and chemical deterioration during distribution and orange storage. For orange juice, measures should be taken to protect vitamin C and flavour compounds, and to prevent microbial growth and colour changes. 


Vitamin C is the compound in orange juice that reacts most readily with oxygen, and its loss correlates with the oxygen-barrier properties of the package. The degradation products of vitamin C contribute to browning. 


Light, in combination with excessive oxygen (head-space and dissolved oxygen, and high oxygen permeation through the package), is known to accelerate flavour changes and aerobic degradation of vitamin C. Anaerobic degradation of vitamin C also takes place but independent of oxygen. 


THE CULPRITS OF QUALITY LOSS
High storage temperatures combined with oxygen are the main factors involved in quality deterioration over time.

Orange Fresh Produce Inventory Traceability Software manages food safety

Orange packing and Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.